Blueberry Cheesecake

This is by far the best cheesecake I have ever made. I am not exaggerating here – not a slightest bit! Make it yourself and you will see!

Blueberry Cheesecake | Bake to the roots

Blueberry Cheesecake | Bake to the roots

Blueberry Cheesecake | Bake to the roots

Really! This cheesecake is far beyond awesomeness ;) It is so creamy soft and delicious. I could not believe it when I had my first bite right after the photo shooting. I have never made a cheesecake like that. The ones I know and made so far were all different – you make the filling, mix everything together and then you bake it. For this one here you cook something similar to a pudding first, mix in some more ingredients and then you bake it. The cooking of the filling makes it so much creamier – it is unbelievable! :)

Blueberry Cheesecake | Bake to the roots

Some will probably think now “WTF?! I am doing my cheesecake like that for years already” – well, for me it was completely new and somehow a spiritual experience! Just kidding! But it is still an awesome cake you definitely should try to make! Don’t try to shorten the cooling time – it is really best to let it cool over night – that way you can cut it much better when serving.

DIRECTIONS / ZUBEREITUNG

1. For the crust add the flour and confectioner’s sugar to a mixing bowl and combnine. Add the butter in small pieces and the egg yolk – both straight from the fridge, so it is really cold. Add the salt and two pinches of lemon zest to the bowl and mix all with a dough hook until you get a nice smooth dough. Take out of the bowl and form a flat disc, wrap in plastic wrap and place in the fridge for at least 30 minutes.

2. Line a 7 inch (18cm) springform tin with baking parchment and grease. Roll out 2/3 of the dough to a circle as big as the tin and transfer to the tin. Form a long roll out of the remaining dough, transfer to the tin and press to the sides so you get a nice crust that is at least 2 inches (5cm) high. Place again in the fridge until you need it.

3. Preheat the oven to 350˚F (175°C). Mix the cornstarch with the milk until completely dissolved. Set aside. Add the sugar and heavy cream to a saucepan and bring to a boil – be careful not to burn it. Add the cornstarch mix and let cook while stirring constantly until you get a thick pudding. Remove from the heat and let cool down a bit.

4. In a bowl mix the curd cheese, egg yolks, vanilla extract, salt and the juice and zest of the half lemon until combined. Add to the saucepan with the pudding and mix until well combined. Pour into the springform tin and even out the surface with a spatula. Bake for 15 minutes, then reduce the heat to 300°F (150°C) and bake for another 15 minutes. Take out of the oven and let cool down completely on a wire rack. Place in the fridge and let cool for at least 5-6 hours or over night.

5. Take the cake out of the fridge about 30 minutes before serving. Wash the blueberries and let drain. Add to a bowl and mix with the blueberry jam. Spread the mix carefully over the cheesecake and serve.

For the crust add the flour and confectioner's sugar to a mixing bowl and combnine. Add the butter in small pieces and the egg yolk - both straight from the fridge, so it is really cold. Add the salt and two pinches of lemon zest to the bowl and mix all with a dough hook until you get a nice smooth dough. Take out of the bowl and form a flat disc, wrap in plastic wrap and place in the fridge for at least 30 minutes.

Line a 7 inch (18cm) springform tin with baking parchment and grease. Roll out 2/3 of the dough to a circle as big as the tin and transfer to the tin. Form a long roll out of the remaining dough, transfer to the tin and press to the sides so you get a nice crust that is at least 2 inches (5cm) high. Place again in the fridge until you need it.

Preheat the oven to 350˚F (175°C). Mix the cornstarch with the milk until completely dissolved. Set aside. Add the sugar and heavy cream to a saucepan and bring to a boil - be careful not to burn it. Add the cornstarch mix and let cook while stirring constantly until you get a thick pudding. Remove from the heat and let cool down a bit.

In a bowl mix the curd cheese, egg yolks, vanilla extract, salt and the juice and zest of the half lemon until combined. Add to the saucepan with the pudding and mix until well combined. Pour into the springform tin and even out the surface with a spatula. Bake for 15 minutes, then reduce the heat to 300°F (150°C) and bake for another 15 minutes. Take out of the oven and let cool down completely on a wire rack. Place in the fridge and let cool for at least 5-6 hours or over night.

Take the cake out of the fridge about 30 minutes before serving. Wash the blueberries and let drain. Add to a bowl and mix with the blueberry jam. Spread the mix carefully over the cheesecake and serve.

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About me

Hi, my name is Marc. I'm a graphic designer.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
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